Rasam is a tasty and tangy authentic South Indian soup-like dish made by simmering tomato water, garlic, Indian spices, and herbs. This rasam act as comfort food for cold, cough, and helps for easy digestion. It tastes best when served with white rice for lunch or dinner.
Place fennel seeds, cumin seeds, peppercorn, garlic cloves, dry red chilies, and coriander stalk in a blender.
Grind them to a coarse paste and set it aside for later use.
To Make Rasam
In a pan over medium heat, bring tomatoes and 1 sprig of curry leaves to a boil with half a cup of water. Let the tomatoes cook until they become soft, then cool them down completely.
Transfer the tomato-water mixture to another bowl, add 3 cups of water, turmeric powder, coriander leaves, tamarind water, and salt. Mix everything well, mashing the tomatoes with your hands.
In a separate pan over medium heat, heat oil and add mustard seeds, urad dal, fenugreek seeds, dry red chili, 1 sprig of curry leaves, and asafoetida/hing. Stir-fry until it splutters.
Add the ground coarse rasam mix and sauté until it becomes aromatic.
Pour the prepared tomato-water mixture into the pan and mix well.
Reduce the heat and add the crushed garlic cloves.
Allow the tomato rasam to cook until it starts to puff up.
Turn off the heat, and your flavorful tomato rasam is ready to be served and enjoyed.
To Serve
Serve the delicious rasam with white rice, accompanied by papad/appalam or vathal for a delightful meal.
Notes
Pro Tips to Make Perfect Rasam of Your Choice:
Measure Your Spices Right: Achieving the perfect rasam relies heavily on using ingredients in precise quantities. Incorrect spice proportions can significantly change the dish's taste and flavor. However, feel free to adjust peppercorns and dry red chilies to suit your spice preference without affecting the dish's overall flavor.
Avoid Burning the Spice Mixture: When sautéing the coarse spice mixture, be vigilant to prevent burning. A burnt mixture can drastically alter and diminish the rasam's flavor.
Stop Cooking at the Right Time: As soon as the rasam begins to puff up, turn off the heat. Allowing it to boil can change its aroma and flavor, detracting from the authentic taste of the dish.
Explore Various Techniques: Rasam, a versatile dish, can be prepared in numerous ways. While the traditional recipe includes tomatoes, spices, and Indian herbs, regional variations exist. For example, in some South Indian areas, tomatoes are sautéed in oil until mushy, while others prefer pre-cooking them in water. Experiment with these methods to discover your preferred texture.
Add a Sweet Touch: In certain South Indian regions, jaggery is added to rasam for a hint of sweetness, balancing the tangy flavors.
Incorporate Diverse Ingredients: For a twist on the classic recipe, consider adding ingredients like dal, garlic, and tamarind. Each addition offers a unique flavor profile, enhancing the comfort and deliciousness of the dish.
Embrace Modern Convenience: While preparing rasam without rasam powder is traditional, using store-bought rasam powder is a convenient alternative. This modern approach simplifies the cooking process and still maintains the dish's authentic taste.